Olivier Nasti, OWNER CHEF
We often like to read in the biographies of great chefs that their destiny was written, that their vocation was obvious. None of this is true for Olivier Nasti. The child of Belfort who grew up in the village of Morvillars didn't necessarily have a precise idea of his future. Friends of his parents mentioned an opportunity, a position at the Hostellerie du Château de Servin, a 2·star restaurant at the time. A passion for the profession was born during these years of apprenticeship, and the quest for excellence naturally became a driving force.
His career took him all over Europe, to Switzerland, Luxembourg and the United Kingdom, in some of the continent's finest establishments, before coming to Alsace, in Colmar, with Jean·Yves Schillinger, where he became his second·in·command. In 1988, he perfected his knowledge of sauces and spices with Olivier Roellinger in Cancale, then landed at the Auberge de l'Ill in 1990. 3 years later, he took over the Caveau d'Eguisheim, then in 2000, with his brother Emmanuel, purchased Le Chambard.
The Chef's objective is simple: to do well, every day. Never give up, always try to do better, to go further, to learn, continually, and to pass on, with passion.
Despite his origins in Franche·Comté, Olivier Nasti has become one of the finest ambassadors of Alsatian cuisine, respecting its traditions and products to sublimate them with modern simplicity. His relationship with nature is also an exceptional signature. In addition to having built up a network of suppliers, local pickers and a group of winegrowers with whom he has regular exchanges throughout the year, he himself expresses a need for oxygen, which he finds on forest walks or fishing trips.
He is also, and above all, a specialist in hunting, which he wants to explain is not only synonymous with autumn, but can inspire recipes throughout the 4 seasons. His ambition is to present a cuisine that is creative, simple and easy to understand, sometimes with a playful touch to make it accessible and guarantee the best of times.
His signature is generous and concerned with transporting his guests to a new dimension of cuisine, powerful and subtle, authentic and contemporary, attached to its region without ignoring the whole planet to which it belongs.
Discover the portraits of Le Chambard employees
Passionate about cooking from a young age and encouraged by an introductory course in his 4th year of school and by his mother, who was an accomplished cook, Jean-Baptiste Klein undertook studies in cooking, which he combined with an additional qualification in sommellerie. He discovered the world of wine during this period thanks to a few enthusiastic teachers who soon convinced him that the dining room was the perfect place for him to nurture his passion for oenology.
Trained in the renowned establishments of Michel Rochedy, Marc Meneau, Régis Marcon and Laurent Petit, he has been Head Sommelier at Le Chambard since 2016. Very quickly and in agreement with the Chef, he sought to capitalise on the solid foundations of the wine list to give it an even more of an Alsatian flavour. Well aware that guests often take advantage of their stay to visit the surrounding vineyards and cellars, he realised that dinner time was the perfect moment to build on this interest in local produce and fan the flames of their curiosity.
Jean-Baptiste oversees the wine lists at La Winstub and at La Table d'Olivier Nasti. As a result, he has quickly been able to establish a sense of continuity between the two. His goal is to bring the wines on the menus to life and not simply content himself with offering a collection of prestigious references.
Already voted Best Young Sommelier de France in 2011, Best Young Sommelier by Gault&Millau in 2017, a two-time finalist in the Master of Port, and a two-time finalist for the Best Sommelier of France, he earned the title of Best Craftsman of France in 2018. As a fervent globetrotter who, through travel, seeks to further his understanding of the richness of the world of wine, he is keen to organise a trip to Georgia, where the beverage was first born some 8,000 years ago. An experience that will further increase his encyclopaedic knowledge of the subject.
In 2016, he returned to his home region to take on the role of Head Sommelier at Le Chambard. Very quickly and in agreement with the Chef, he sought to capitalise on the solid foundations of the wine list to give it an even more of an Alsatian flavour. Well aware that guests often take advantage of their stay to visit the surrounding vineyards and cellars, he realised that dinner time was the perfect moment to build on this interest in local produce and fan the flames of their curiosity. Jean-Baptiste oversees the wine lists at La Winstub and at La Table d'Olivier Nasti. As a result, he has quickly been able to establish a sense of continuity between the two.
His goal is to bring the wines on the menus to life and not simply content himself with offering a collection of prestigious references.
Already voted Best Young Sommelier de France in 2011, Best Young Sommelier by Gault&Millau in 2017, a two-time finalist in the Master of Port, and a two-time finalist for the Best Sommelier of France, he earned the title of Best Craftsman of France in 2018.
In 2023, he was voted Sommelier of the Year 2024 by the prestigious Gault&Millau guide, and for one year will embody the very best that France has to offer in sommellerie.
When he joined Le Chambard as sous·chef pâtissier in 2018, Jordan brought with him his raw talent, his freshness and his eternal thirst for learning.
Working alongside Chef Nasti, he discovers the Alsace of good produce, rhubarb and elderberry when spring comes, and immerses himself in a world of excellence and sensibility that's very much his own. The chef's entrepreneurial vision is a driving force that gives free rein to his creativity.
Jordan wants his signature dishes to be full of emotion, simply right and precisely executed. It's cooked, lightly sweetened, seasoned, a living pastry in which the interplay of textures and temperatures touches the taste buds to the core. The elegance of a good product, talent to boot, and playful nods to childhood memories.
With notebooks full of pockets and as many pens, Jordan can't help but draw whatever his keen mind can imagine. If he hadn't been a pastry chef, he would have been an architect. And the architecture of a good dessert is often the key to a spoonful of pleasure.
A keen listener, bubbling with desire and eager to share, Jordan orchestrates the sweet score of Olivier Nasti's Table with an enthusiasm that makes anything possible. With Le Chambard's new Tea Time offering, he explores a new stage of expression that promises epicurean experiences just the way we like them.
Mathieu joined the prestigious Maison du Chambard in 2013. Working alongside Olivier Nasti, he redoubled his efforts, rising from commis, to demi·chef de partie poisson, chef de partie and then second de cuisine, in just six years. As the chef's right·hand man, whose competence and complicity he legitimizes more than anything else, he is an essential link for the brigade.
Mathieu also sees Olivier Nasti as a mentor. This transmission of knowledge makes him want to give back, in his own way, what the chef has taught him. He does this through a series of successful competitions: Espoir de l'année in 2015, youngest MOF cuisine finalist in 2018 at just 26 years of age, world champion hare à la royale in 2019 and Cristal Michel Roth trophy in 2020. These achievements speak volumes about Mathieu's taste for a job well done, and for victories won with his heart.
Boosted by challenges, Mathieu is also a people person. Attentive to others, to his producers whom he is always happy to meet, to his colleagues whom he knows how to listen to, he is an effective moderator. Deeply kind, calm and passionate, his temperance is an asset in his heart.
Like Olivier Nasti, Mathieu has nature tattooed on his heart. The Alsace of fragrant herbs, hunting and mountain game, the Alsace of the four seasons is his inspiration. In this adopted land that has already given him so much, he intends to give back by taking Chambard even higher.
If her parents remember that as a child, Charline never missed an opportunity to lift pot lids to see what was simmering, the young woman first pursued studies in foreign languages after her Baccalaureate. It was during a summer job in a small family-run hotel restaurant, where she helped in the kitchen, that she decided to change paths. Without any hesitation, she enrolled in a CAP and continued with a BTS work-study program, joining Le Chambard in 2011. This local girl, who grew up 10 minutes from Kaysersberg, got involved in all aspects of cooking at both the Winstub and the restaurant.
A true Alsatian, she shares with this family establishment a deep attachment to the terroir, nature, and local products. With the Nasti family and all the teams, she learned rigor, discipline, and organization, as well as human values: transmission, sharing, and the family spirit that form the solid foundation of these exceptional establishments.
After these first five years with Olivier Nasti, this lover of travel and encounters, free and curious spirit, winner of the "Women & Chefs Trophy" in 2012, headed to Megève to work with Emmanuel Renaut for a year and a half before flying to Australia. Falling under the charm of this country of wide spaces and superb landscapes, where a true wind of freedom blows, she worked five months in kitchens, then on farms and vineyards, confirming her attachment to products and terroir, even on the other side of the world.
As if by destiny, on the train bringing her back from Paris to Alsace, she ran into Chef Olivier Nasti. Having come to reinforce the Chambard teams for the busy holiday season, she put on her apron for what was meant to be just a few months, but never left again. Back in the house that helped her grow and where she naturally feels at home, she took the position of Second Chef at the Winstub and became responsible for the hotel's breakfasts, a special moment when guests discover the house's flavors from the earliest hours of the day.
Today an essential pillar of the establishment's kitchen, sincerely attached to the Nasti family and affectionately nicknamed "auntie" by the youngest team members, this passionate worker flourishes completely, offering at every service generous cuisine steeped in tradition and generosity while elevating local products.
After gaining experience in the Black Forest, at the Traube restaurant in Tonbach, awarded 3 Michelin stars, where he progressed in 3 years from Commis to Chef de rang, Alexandre joined the Chambard team in 2000.
Here, he appreciates the dynamic spirit, driven by an ambitious Chef who knows how to step up a gear, while taking care to show his appreciation to those who work with him.
Naturally, the aim is to achieve excellence, with controlled and discreet rigor, in a rather relaxed spirit, so that each guest feels perfectly at ease. The cuisine, which sublimates local products, also provides detailed anecdotes for those seeking to better understand the restaurant's signature.
Open to others, to cultures, to the world's landscapes · that's how Alexandre defines himself. A motorcycle enthusiast, he regularly rides his Harley·Davidson in search of new photographs to take. Because he constantly wants to share the beauty of the unique places he keeps discovering.
An Alsatian born in Strasbourg and raised in Barr, Leslie Silvestre-Fontaine is another authentic touch found at breakfast time in the magnificent room arranged for this precious moment that starts each new day.
Working as an extra in a tea room during her high school years, Leslie naturally gravitated towards studies in hospitality. After completing a CAP and a work-study BTS at L'Ami Fritz, the hotel restaurant in Ottrott, she joined Le Chambard in 2013 as Head Waitress in the gastronomic restaurant.
The Chef's desire to evolve the house breakfast from a traditional buffet to a more refined table service gave Leslie the opportunity to take responsibility for this implementation.
With generosity, Leslie also offers clients the chance to take home gourmet souvenirs from Le Chambard. Here, she carefully wraps up the jar of jam they started or the kougelhopf that can be enjoyed later, as if to extend the pleasure of their stay a little longer. "Rather than waste, it's better to offer the client a memory connected to sharing and pleasure," she simply explains.
Leslie also enjoys serving at Olivier Nasti's Table, the gastronomic restaurant, or at the Winstub. Through this versatility, she feels like an active link between the teams, ensuring coherence between each component of the house.
It is certainly her rejection of routine that brought Françoise Muller to the heart of Le Chambard since the year 2000. Originally, she was destined for a career in secretarial work, passed her Baccalaureate and then her dental assistant diploma, and began her professional career in this field.
Her need for autonomy and action then led her to a position as an Insurance Portfolio Manager in her native region of Alsace. For 6 years, she enjoyed the prospecting stages and the genuine contact she had with her clients. Curious about new opportunities, she also worked extra shifts at Le Chambard's restaurant when the season required it.
Upon her arrival in 2000, the Nasti family offered her a permanent position in the house. Enthusiastic about joining an ambitious enterprise, Françoise accepted, taking the time to complete her BTS work-study program in Strasbourg, and accompanied the establishment in its remarkable growth.
Whether at the Winstub or the gastronomic restaurant, she wants to remain available to listen to her clients, take the time to truly understand their expectations in order to offer them an exceptional moment.
Patricia Nasti is a relatively discreet presence at Le Chambard. In the restaurant, where she likes to take part in the service, in the rooms, for which she has designed the decor, and in the public areas, where she has chosen the atmosphere, from a simple ornamental detail to the staff's attire, who are seen bustling about for the well·being of their guests.
As Maîtresse de Maison and Chef's wife, Patricia aims to bring original creativity to the establishment, embodying the ambition and dynamism needed to constantly improve the teams and the quality of service. On her own, she has developed a taste for decoration that has enabled her to create an atmosphere with a unique character that is unmistakably Le Chambard. Constantly visiting specialist stores and salons, observing everywhere · in other hotels, other restaurants or even through magazines · she is inspired by evolving trends. As a result, it's not surprising to see a collection of antiques mixed with brightly·colored furniture in the same living room. It is the richness of all these contrasts that asserts Le Chambard's personality.
Committed to listening to everyone, she is also keen to discover other cultures around the world. In order to compare stories and find solutions. And to grow, again and again.
Although Clara's path may appear to have been mapped out, the youngest member of the family did not join Le Chambard team out of any sense of duty or obligation.
As soon as she was of an age to start thinking about her future, this dynamic young woman always knew she was free to pursue the career of her choice. So, when the time came to make a decision, she turned to the École Hôtelière de Lausanne, spurred on by her love of tourism and the hospitality sector. There, she obtained a Bachelor’s degree in Hospitality and Customer Service, in both French and English, before joining Le Chambard.
Selecting candidates, discovering future talents, and unearthing that rare gem: this inquisitive and open-minded individual knows how to identify the profiles that are the perfect fit for this family-run establishment she knows so well. Also responsible for staff development, Clara oversees the induction process for new team members, guiding them with care during their first days and initiating them in the values of Le Chambard.
As the true coordinator of the teams, she ensures the wellbeing and motivation of staff, never losing sight of the pursuit of excellence. Her caring approach naturally helps this exceptional establishment to grow, writing its story and continually pushing back the boundaries of excellence, kindness and authenticity.
Mattéo met Clara Nasti at secondary school. Originally from a village just two kilometres from Kaysersberg, his first experiences at Le Chambard involved lending a hand with dish washing and various other roles at key times of the year. This gave him the chance to discover the level of excellence characteristic of these prestigious establishments and a taste for working as part of a family team.
At Le Chambard, Mattéo, who is a natural with numbers, holds the position of Financial Controller, overseeing the financial side of the business, as well as that of Project Manager. This involves coordinating stakeholders, providing a link between the Chef, teams, consultants, and all the other key players involved. To help Le Chambard achieve its goals, Mattéo draws on his in-depth understanding of each service within the establishment (kitchen, waiting, sommellerie, front office, sales) and his close relationship with Chef Nasti.
As a great support to Olivier, whom he sees as his mentor, Mattéo manages the practical aspects of the projects, bringing them to life. The young man, who describes himself as “a pure Alsatian product”, deeply attached to his region and passionate about the world of wine, proudly upholds the values passed on to him by Olivier and Patricia – a family feel, kindness and excellence.
Originally from Lille, Bérénice spent time in Bordeaux, Argentina and Paris before settling in Kaysersberg.
Each of these experiences helped her build a rich and coherent experience in a field that she holds dear, that of premium tourism, while also nurturing her passions to the point of excellence. These passions include oenology, which has led her to take part in tasting competitions, and cooking, which she modestly describes as “domestic-level” despite holding a CAP vocational qualification in it.
In Bordeaux, she obtained a Master's degree from a business school which provided her with a solid, well-rounded education, covering economics, management, finance, and more. In Argentina, she continued her studies, specialising in digital communication, thus adding another string to her bow.
She joined the team in autumn 2023, replacing the previous sales manager with a clear roadmap in mind. This was to continue the momentum of change already initiated for several years by the establishment, and to amplify the business strategy. New tools, a major rehaul of digital technology, and training for the teams are just some of the projects Bérénice has launched to support her ambitious goals of attracting new clients, and devising and promoting new experiences in line with the establishment’s signature style.
“I see my role as working behind the scenes, shining a light on the establishment’s talents,” she says lovingly. At Le Chambard, where Bérénice is again at the heart of sales and communication operations, her work has found the perfect setting - a place where her skills and expertise, honed over the course of her career, can join forces with her passions and core values.
